This grain-free Paleo granola is crunchy, not too sweet, and infused with tropical flavors that remind me of my favorite fruity beachside drinks! Just a handful of this stuff delivers a mildly-sweet, nutty, tropical crunch like nothing else.
- 1 cup fresh pineapple, cut into 1-inch cubes
- 5 large Medjool dates, pitted and roughly chopped (approximately ½ cup)
- 2 tablespoons orange juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup coconut oil, melted
- 3 cups raw almonds (I use a combination of raw almonds that are roughly chopped, slivered, and sliced.)
- 3 cups raw coconut flakes
- 1 cup raw macadamia nuts, roughly chopped
- ½ cup raw sunflower seeds
- ½ teaspoon kosher salt
- Before you get your hands dirty, preheat the oven to 250°F with two racks evenly spaced. Line two rimmed baking sheets with parchment paper, foil, or silicone liners.
- In a food processor or high speed blender, add the pineapple, dates, orange juice, vanilla, and cinnamon. Blitz until everything is liquefied. Pour in the melted coconut oil, and blend until smooth.
- In a large bowl, combine the almonds, coconut flakes, macadamia nuts, sunflower seeds, and salt. Toss well with your hands.
- Spoon the wet ingredients on top of the dry and mix well.
- Divide the Paleo granola onto the two lined baking sheets, and spread it into a thin single layer.
- Place the trays in the oven to cook for approximately 2 hours. Toss the granola about every 20 minutes and rotate the trays at the one hour mark. Watch the granola like a hawk in the last half hour—it can go from golden brown to burnt in a blink of an eye.
- When the granola is golden-brown, take the trays out of the oven and cool to room temperature.
- Pack your homemade Paleo granola in a sealed container, and it’ll last for a couple of weeks (assuming you and your loved ones don’t demolish it first!).